Classic and basic tuna noodle casserole, made with a homemade cream sauce, tuna and peas and topped with kettle chips.
Old Fashioned Tuna Noodle Casserole
Canned tuna is always a good standby, anytime really, and definitely during Lent. We eat it most often in its most basic forms, straight out of the can over white bread slathered with mayonnaise, or on a melt, in tuna and egg salad, tuna mac, or even a slightly more fancy tuna pasta salad.And then, of course, there's this classic tuna noodle casserole to stretch it out into a full out meal. Since it's just me and The Cajun, I'm making it in a smaller 2-quart size here, which amounts to about 4 full adult servings with other sides, but double it up for a 9 x 13 inch dish if you've got a bigger family to feed.
As most of you know, I like to feature some of my favorite kitchen products from time to time, and I'm using a few of them here, namely my Fasta Pasta {affil link} which is great for when you need some pasta for a casserole like this, but equally good for other vegetables. I also used one of my Copper Chef pans {affil link}, which I totally love and it can go straight from the stovetop to the oven, rather than having to dirty up another dish for baking. I've also used two of my pull choppers {affil link}, which makes an easy job of mincing onions and celery when you want a tiny mince, as with some casseroles and dishes where you want the flavors, but not the texture.
Dig in!
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If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!Recipe: Old Fashioned Tuna Noodle Casserole
©From the Kitchen of Deep South Dish
Yield: About 4 servings
Prep time: 15 min |Cook time: 25 min | |
Ingredients
Instructions
- 2 cups uncooked egg noodles
- 1/4 cup unsalted butter, divided
- 1/2 cup minced onion
- 1/4 cup minced celery
- 8 ounce fresh mushrooms, sliced, optional
- 1/4 cup all-purpose flour
- 2-1/2 cups whole milk
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon Old Bay seasoning
- 1/4 teaspoon Cajun or Creole seasoning, or to taste, optional
- 1 cup frozen peas, thawed
- 1 (12 ounce) can chunk tuna (preferably in oil), well drained
- 1 cup kettle style potato chips, crushed, French fried onions, or fresh buttered bread crumbs
Preheat oven to 350 degrees F. Butter a 2 quart casserole dish; set aside. Cook the noodles al dente, about 1 minute less than the package directions, drain and set aside.
Meanwhile, in a large skillet, melt 2 tablespoons of the butter. Add onion and celery and fresh mushrooms, if using, cooking until softened, about 3 minutes. Add remaining butter, sprinkle in the flour and continue cooking and stirring for about 2 minutes. Slowly begin adding 2 cups of the milk. Add the seasonings and peas and toss to coat, then add the tuna and noodles; mix. If mixture is too dry, stir in additional milk as needed to moisten. Taste and adjust seasonings; turn out into the buttered casserole dish.
Sprinkle topping over casserole. Bake uncovered at 350 degrees for about 20 to 25 minutes, or until bubbly and heated through.
Cook's Notes: Double for a 4 quart (9 x 13) casserole dish. Stir in 1/2 cup shredded cheese with the tuna and noodles, if desired. May substitute drained, canned mushrooms for the fresh; add with the tuna and noodles. May also substitute frozen mixed vegetables, thawed, for the peas.
Creamed Tuna with Peas: Prepare white sauce as above with butter and flour, stir in milk a little at a time until it reaches desired consistency. Add peas to heat through, add tuna and gently toss to warm through. If too thick, add additional milk, a little at a time. Spoon over toasted bread, English muffins or biscuits.
Source: http://deepsouthdish.com
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©Deep South Dish
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